Ground Beef Enchiladas Pioneer Woman Recipe 455

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SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ENCHILADAS



Enchiladas image

Okay, people. Let's get down to business here.

Categories     main dish     meat

Time 1h50m

Yield 6 servings

Number Of Ingredients 24

FOR THE SAUCE:
1 tbsp. Canola Oil
1 tbsp. All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 c. Chicken Broth
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
2 tbsp. Chopped Cilantro
_____
FOR THE MEAT:
1 1/2 lb. Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 tsp. Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 c. Canola Oil
_____
TO ASSEMBLE:
3 c. Grated Sharp Cheddar Cheese
1/2 c. Chopped Black Olives
1 c. Chopped Green Onions
1/2 c. Chopped Cilantro

Steps:

  • Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

For a bit of Mexican comfort at home, make Ree Drummond's Simple Perfect Enchiladas recipe from Food Network. Canned enchilada sauce saves you time and energy.

Provided by Ree Drummond Bio & Top Recipes

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving

Steps:

  • For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
  • For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
  • Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

CHUCK'S ENCHILADAS



Chuck's Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 17

12 ounces ground beef
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 small yellow onion, finely diced
32 ounces low-sodium beef broth
Two 14-ounce cans whole tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
6 dashes hot sauce, such as Cholula
Kosher salt
1/4 cup cornstarch
Twelve 6-inch flour tortillas
8 ounces Cheddar cheese, grated
8 ounces jack cheese, grated
6 ounces processed cheese, grated

Steps:

  • In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
  • To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
  • After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
  • Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
  • Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
  • To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!

PIONEER WOMAN'S FAVORITE ENCHILADAS



Pioneer Woman's Favorite Enchiladas image

Make and share this Pioneer Woman's Favorite Enchiladas recipe from Food.com.

Provided by Lakerdog2

Categories     Meat

Time 1h20m

Yield 14 enchiladas, 6 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
1 tablespoon all-purpose flour
1 (28 ounce) can enchilada sauce or 1 (28 ounce) can pasta sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro
1 1/2 lbs ground beef
1 medium onion, finely diced
2 (4 ounce) cans diced green chilies
1/2 teaspoon salt
10 -14 corn tortillas
1/2 cup canola oil
3 cups grated sharp cheddar cheese
1/2 cup chopped black olives
1 cup chopped green onion
1/2 cup chopped cilantro

Steps:

  • Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
  • Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
  • Preheat oven to 350.
  • Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp-about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
  • Assembly - Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
  • Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Nutrition Facts : Calories 844.8, Fat 59.1, SaturatedFat 20.6, Cholesterol 136.4, Sodium 2760.6, Carbohydrate 36.6, Fiber 6.5, Sugar 12.1, Protein 42.4

GROUND BEEF ENCHILADAS - PIONEER WOMAN RECIPE - (4.5/5)



Ground Beef Enchiladas - Pioneer Woman Recipe - (4.5/5) image

Provided by tulawdog

Number Of Ingredients 24

* FOR THE SAUCE:
1 * 1 Tablespoon Canola Oil
1 * 1 Tablespoon All-purpose Flour
1 * 1 can (28 Ounce) Enchilada Or Red Sauce
2 * 2 cups Chicken Broth
1/2 * 1/2 teaspoons Salt
1/2 * 1/2 teaspoons Ground Black Pepper
2 * 2 Tablespoons Chopped Cilantro
* _____
* For The Meat:
1-1/2 * 1-1/2 pound Ground Beef
1 * 1 whole Medium Onion, Finely Diced
2 * 2 cans (4 Ounce) Diced Green Chilies
1/2 * 1/2 teaspoons Salt
* _____
* For The Tortillas:
10 * 10 whole (to 14) Corn Tortillas
1/2 * 1/2 cups Canola Oil
* _____
* TO ASSEMBLE:
3 * 3 cups Grated Sharp Cheddar Cheese
1/2 * 1/2 cups Chopped Black Olives
1 * 1 cup Chopped Green Onions
1/2 * 1/2 cups Chopped Cilantro

Steps:

  • Prep Time: 1 Hour30 Minutes Cook Time: 20 Minutes Difficulty: Easy Step #1 - The Sauce In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. Step #2 - The Meat Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside. Step #3 - Tortillas Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Step #4 - Assembly Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

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